The Chard Pie recipe, the traditional savory pie of western Ligurian cuisine.

FOR 8 PEOPLE

Ingredients

1 kg of chard

6 eggs

200 g parmesan

100 g rice

a large white onion

250 g milk

2 sprigs of marjoram

1 crushed clove of garlic

100 g of flour

0.250 lt of extra virgin olive oil from western Liguria

Directions

Mix the flour with two tablespoons of oil and a little warm water.

Form a soft but spreadable dough and leave it to rest.

Boil the chard, pass them under cold water, chop them and squeeze them well.

Fry the finely chopped onion in two tablespoons of oil, make it sweat then add the handful of rice.

Toast the rice, add the milk and bring this risotto to half-way through cooking.

Combine chard, rice, eggs, parmesan, garlic, chopped marjoram, a little olive oil, salt and pepper and mix everything.

Spread half the dough in a thin veil, line a greased baking tray, place the filling on the dough at the bottom of the tray. Use another thin layer of dough to cover the filling, close it by overlapping the edges, and prick it with a fork.

Drizzle abundantly with oil and bake at 180° for about 40 minutes.

Another version, more used on the coast, does not use rice in this pie.